Mains · Gluten-free · Dairy-free

Spring Chicken with New Vegetables

Name: Spring Chicken with New Vegetables
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Ingredients: 1 whole chicken, about 1.5 kg (3.3 lb); 1 bunch new carrots; 1 bunch spring onions; 6 garlic cloves; 1 bunch thin green asparagus; 400 g (14 oz) peas, fresh or frozen; 100 ml (scant 1/2 cup) chicken stock; 2 tbsp olive oil; Salt and pepper; 1 sprig thyme

Jointed chicken baked on a bed of new carrots, spring onions and whole garlic, with asparagus and peas added halfway so they stay green. The covered Ultra Pro keeps the meat moist and collects the juices for serving.

In brief Spring Chicken with New Vegetables is a mains recipe cooked in the Tupperware Ultra Pro. It takes 60 minutes in total and serves 6 servings.

Total time: 60 min
Prep: 20 min
Cook: 40 min

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Product usedTupperware Ultra Pro

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Method

Heat the oven to 180 °C (350 °F), fan setting.
Wash the vegetables and peel them where needed, leaving the garlic unpeeled. Trim off the carrot tops.
Cut the chicken into pieces with the Tupperware Poultry Shears.
Spread the carrots, spring onions and whole garlic cloves in the Tupperware Ultra Pro 5 l round casserole. Lay the chicken on top, pour in the stock, drizzle with the olive oil, season with salt and pepper and add the thyme.
Cover and bake for about 20 minutes.
Spoon the juices over the chicken, arrange the asparagus and peas around it and bake, covered, for about 20 minutes more. Take the lid off for the last 10 minutes if you want the skin to colour.
Serve the chicken with the vegetables and pour the cooking juices into a jug on the side.